You know when you have to make super difficult time-management decisions? I was thinking about it, and it’s almost like you’re some executive at business trying to make layoff decisions, except the business is your life and the layoffs are the hours in the day.

This hummus is my off-hand solution to not having to make as many time-layoffs while still getting some pretty-darn-good hummus. Sure, you could find hummus recipes that are more traditional and have fancier ingredients, but this one’s got the power of EFFICIENCY. Can your hummus recipe do that?!

This baby was born out of multiple factors of not having enough time: I got home late after a long day of school and working at my internship and was too overwhelmed to try to face the grocery store to buy a tub of pre-made hummus. I was desperate for a something to dip the carrots and celery that I had pre-cut earlier in the week into… and then I remembered I had a can of chickpeas in my pantry!

I’m sure you’re all well aware by my recent posts that I’ve started a new semester at SDSU. I’m also sure most of you are are aware that I have literally the biggest sweet tooth in the world. Here today I have some Vegan Vanilla Muffins (made with Spaghetti Squash) that oddly encompass every theme in my life at the present moment (okay, maybe that’s a stretch, but hear my logic).

It’s the prime of SUMMERTIME, and I’ve made it my mission to get on board the smoothie train. Specifically, the green smoothie train. Hey, why not try to soak in all the vitamins and minerals you can!?

If you’ve been reading my posts for a while (or go back in the archives literally at all), you know I’m a fan of simple and easy things. Veggie burgers are a classic simple and easy thing when it comes to prepping for meals in my book.

I can throw them on a bun, in a bowl (my favorite), or honestly just munch on them plain. It’s so easy to make customized and delicious veggie burgers at home instead of buying the store bought ones, like these fun DIY Black Bean & Sweet Potato Veggie Burgers….

Lately I’ve been asking people, in hopes to understand them better, “apples or bananas?” and “Why?” Most people’s answer to the “why” portion of the question involves something about taste, but in my opinion that’s the least important part about what separates the two fruits.

I don’t know about you all, but I find myself CONSTANTLY running around from thing to thing to thing. No matter how busy life is at the moment, I’m always thinking about (or in reality, running a teensy bit late to) wherever I have to be next.

Raise your hand if you’re a hardcore SNACKER?! I’m raising both of my hands right now. Well, not really (because I’m typing), but I’m metaphorically raising them… I promise! Rest assured, you can find me munching, crunching, and slurping away at any hour of the day.

Sustainability!

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All the VEGAN Food On-Campus at SDSU

If you read my post about the Basics of Surviving in College as a Vegan, you know that eating on campus is both inevitable and probably in your best interest sometimes. Here I’ve laid out a San Diego State University specific guide for myself and all my fellow Aztecs, so we can eat ~freely~ and…